采用二段均质法，以天然蛋黄乳液为壁材包埋二十二碳六烯酸：乳液稳定性、流变学分析及粉末性能。
Natural egg yolk emulsion as wall material to encapsulate DHA by two-stage homogenization: Emulsion stability, rheology analysis and powder properties.
机构信息
Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China.
出版信息
Food Res Int. 2023 May;167:112658. doi: 10.1016/j.foodres.2023.112658. Epub 2023 Feb 28.
The use of safe physical means to achieve egg yolk as natural carrier for active ingredients plays an important role in increasing the added value of egg yolk. In this paper, we prepared DHA-fortified egg yolk emulsion using high-speed shearing (HSS) only and HSS combined with high-pressure homogenization (HPH), respectively. HPH reduced particle size and zeta potential, allowing for better emulsion stability. After 14 days of storage, the encapsulation efficiency was 93.88% even with 15% (w/w) algae oil addition. Rheology analysis presented that HPH improve the viscoelasticity, indicating the enhancement of interaction force between droplets. Then, vaccum low-temperature spray drying (VLTSD) was used to produce powder, which allowed for minimal damage to the encapsulation structure according to scanning electron microscopy and the hydration properties of powder was improved. This work provides a new idea for using egg yolk to encapsulate DHA and improving the properties of egg yolk powder.
使用安全的物理方法将蛋黄作为活性成分的天然载体，对于提高蛋黄的附加值起着重要作用。本文分别采用高速剪切（HSS）和 HSS 联合高压均质（HPH）制备了 DHA 强化蛋黄乳液。HPH 降低了粒径和 Zeta 电位，从而使乳液更稳定。在 14 天的储存期后，即使添加 15%（w/w）的藻油，包埋效率仍达到 93.88%。流变分析表明 HPH 提高了乳液的粘弹性，表明液滴之间相互作用力增强。然后，采用真空低温喷雾干燥（VLTSD）生产粉末，根据扫描电子显微镜观察，喷雾干燥过程对包埋结构的损伤最小，并且改善了粉末的水化性能。这项工作为利用蛋黄包埋 DHA 并改善蛋黄粉性能提供了新的思路。
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